> wrote in message
ps.com...
> Almost all sushi materials are either frozen (7 days at <4 deg F) or
> have
> been cooked in some matter . . . both of which deal with biological
> hazards.
>
> _____________________-
>
>
> Yeah, I figured that was the case. I read that the raw herring that
> they sell in Amsterdam, Holland has to be deep frozen first, too. That
> was years ago. Doesn't seem to affect the taste. What percentage of
> raw fish in other sushi restaurants undergoes the freezing process,
> anyway? Most of it?
>
>

Speaking of which, the annual Herring fetival at the Oyster Bar in Grand
Central in New York
started yesterday, with daily airfreighted herring from Holland.
In fact, if I weren't scheduled for sush tonight I'd be heading over there.
I'll bet with restaurant fish all if not most is once frozen.
M